Ingredients
- 6 candies
- 1 egg
- 2 c all purpose flour
- 1 c butter
- 1 c granulated sugar
- 1/4 c corn syrup (light)
- 1/4 c powdered sugar
- 2 1/2 t powdered instant coffee
- 6 t hersheys cocoa
- 2 t baking soda
- 1 t water (hot)
- 1/4 t salt
- 2 t peppermint (crushed hard)
- 1/4 t peppermint extract
Heat oven to 350'F. In large mixer bowl, beat butter and granulated sugar until light and fluffy. Add egg, corn syrup and peppermint extract; mix thoroughly. Dissolve 1 teaspoon instant coffee in water; stir into butter mixture. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly. Shape dough into 1" balls. (Dough may be refrigerated for a short time for easier handling.) Prepare Mocha Mint Sugar. Roll dough balls in sugar mixture. Place on ungreased cookie sheet, about 2" apart. Bake 8-10 minutes or until no imprint remains when toughed lightly. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies. MOCHA MINT SUGAR: In small bowl, stir together powdered sugar, peppermint candies and powdered instant coffee.